The Presence of Pulses within a Meal can Alter Fat‐Soluble Vitamin Bioavailability

Autor: Marion Nowicki, Stéphane Georgé, Emmanuelle Reboul, Charlotte Halimi, Marielle Margier, Tiffany Antoine, Matthieu Maillot, Aurélie Siriaco
Přispěvatelé: Centre recherche en CardioVasculaire et Nutrition = Center for CardioVascular and Nutrition research (C2VN), Aix Marseille Université (AMU)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Aix Marseille Université (AMU), MS Nutrition, Centre Technique de la Conservation des Produits Agricoles (CTCPA), Prémilleux, Annick, Centre recherche en CardioVasculaire et Nutrition (C2VN)
Jazyk: angličtina
Rok vydání: 2019
Předmět:
0301 basic medicine
medicine.medical_treatment
legumes
[SDV]Life Sciences [q-bio]
Intestinal absorption
chemistry.chemical_compound
absorption digestive
phytate
Food science
Cooking
bioaccessibilité
ComputingMilieux_MISCELLANEOUS
2. Zero hunger
Phaseolus
intestinal absorption
carotenoids
food and beverages
Fabaceae
Vitamins
Micronutrient
bioaccessibility
[SDV] Life Sciences [q-bio]
fibre
Alimentation et Nutrition
Lens Plant
Biotechnology
Vitamin
Biological Availability
saponine
fibers
légumineuse
carotenoide
03 medical and health sciences
tannins
Retinyl palmitate
saponins
medicine
Food and Nutrition
Humans
030109 nutrition & dietetics
tanin
Vitamin E
Bioavailability
Diet
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
030104 developmental biology
Fat-Soluble Vitamin
chemistry
phytates
Cholecalciferol
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2019, 63 (11), pp.1801323. ⟨10.1002/mnfr.201801323⟩
Molecular Nutrition and Food Research, 2019, 63 (11), pp.1801323. ⟨10.1002/mnfr.201801323⟩
Molecular Nutrition and Food Research 11 (63), e1801323. (2019)
ISSN: 1613-4125
1613-4133
DOI: 10.1002/mnfr.201801323⟩
Popis: International audience; Scope : It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid‐lowering properties, including fibers, phytates, saponins and tannins. We thus explored the effects of pulses on fat‐soluble vitamin bioavailability. Methods : We assessed vitamin A (β‐carotene and retinyl‐palmitate), vitamin E (α‐tocopherol), vitamin D (cholecalciferol) and vitamin K (phylloquinone) bioaccessibility, i.e. micellarization after in vitro digestion of meals containing either potatoes (control), household‐cooked or canned pulses. The obtained mixed micelles were delivered to Caco‐2 cells to evaluate vitamin uptake. We then specifically assessed the impact of fibers, phytates, saponins and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake. Results : The presence of pulses significantly decreased both vitamin bioaccessibility (up to ‐65% for β‐carotene, ‐69% for retinyl‐palmitate, ‐45% for cholecalciferol, ‐53% for α‐tocopherol and ‐67% for phylloquinone) and uptake (‐40% for retinyl‐palmitate, ‐67% for cholecalciferol, ‐50% for α‐tocopherol and ‐57% for phylloquinone). Effects on bioaccessibility, but not on uptake, were dependent on pulse cooking method. Phylloquinone bioaccessibility was specifically impacted by saponins, tannins and fibers while its uptake was impacted by saponins, fibers and phytates. Conclusion : Pulses can alter fat‐soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient‐rich meals.
Databáze: OpenAIRE
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